Okay, party dilemma; You just found out some of the guests don’t eat what you’re serving. What’s a good solution to rectify a pinch like this?
"A host should always inquire about their guests’ dietary restrictions before planning a menu. But, because a plus-one can throw off the most efficient planner, there are some precautions you could take to squash this scenario. Since the most common allergens are nuts, dairy, and gluten, try to isolate these ingredients from your dishes. Instead of tossing the quinoa salad with goat cheese or sprinkling nuts on top of the entire platter of cauliflower, fill small ramekins with these ingredients for guests to add to the dishes themselves. Be sure to place these toppings at the very front of each buffet item so that there is absolutely no chance of cross contamination."

Putting veggies in a mason jar? Love it!